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  • Lets talk sugar?

    Having experimented with various coffee options, my favorite right now is a double macchiato with a level tsp of sugar. To date I have only used standard issue white sugar, what do you use and why?

  • #2
    Re: Lets talk sugar?

    a. same

    b. dunno

    Chris

    never been a fan of raw sugar.....

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    • #3
      Re: Lets talk sugar?

      Sugar is to balance the flavour of a poorly extracted coffee (IMHO). As for the different sugars, I grew up on raw sugar and prefer it, I think it is just whatever you are used to (kinda like the marmite vs vegemite debate)

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      • #4
        Re: Lets talk sugar?

        Originally posted by 333D303F283E3F510 link=1237178464/2#2 date=1237180600
        Sugar is to balance the flavour of a poorly extracted coffee (IMHO). As for the different sugars, I grew up on raw sugar and prefer it, I think it is just whatever you are used to (kinda like the marmite vs vegemite debate)
        Vegemite vs Marmite isnt open for debate

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        • #5
          Re: Lets talk sugar?

          I agree with MC that in relation to sugar its like Vegemite vs Marmite: I use none of the above.


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          • #6
            Re: Lets talk sugar?

            Raw sugar for me. Seems to complement the flavour of coffee. White, to my palate, doesnt.

            Used to have one and a half teaspoons, now down to half. Some times none.
            Dont know if thats down to better roasting, better barista skills, change in palate or all of the above?

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            • #7
              Re: Lets talk sugar?

              Ive stopped using sugar, except in bad coffee. If I get the extraction a bit wrong and it looks funny, Ill add half a tsp of white sugar to counteract any bitterness etc. Not a huge fan of raw/brown/honey, although Im lead to believe that honey is the best for you. I think if youre going to use sugar in coffee, white changes the flavour the least. the others affect the flavour and not just the level of sweetness. just my 2c...

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              • #8
                Re: Lets talk sugar?

                "Unrefined Dark Muscovado Sugar" isnt bad but as Doug points out, it does add a bit of its own flavour to the coffee... Not bad in my opinion though. An alternative would be a good quality Demerara Sugar; doesnt have quite the richness of the Muscovado but still quite nice if you do like a little sugar added to your coffee of choice...

                Mal.

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                • #9
                  Re: Lets talk sugar?

                  Demerara or Raw for me but this weekend just gone a few of the brews in Melbourne havnt needed any naturally sweet 8-)

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                  • #10
                    Re: Lets talk sugar?

                    I personally dont use sugar anymore, but do have some Panela sugar cane molasses from cuppacoffee for those that do.

                    When I did use sugar I always preferred the least refined sugar available.

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                    • #11
                      Re: Lets talk sugar?

                      you can use low gi suger now, wholemeal or something, only seen it on the news tonight so havent used it yet

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                      • #12
                        Re: Lets talk sugar?

                        Im a white sugar user - it doesnt matter how good the coffee is, Im just a sweet tooth (I dont like fruit that isnt ultra sweet, either). I have cut down now that Im drinking the good stuff, though.

                        Im just an heathen, I know! [smiley=evil.gif]

                        Dennis sent me a big bag of the Panela that Ive yet to try and will very shortly. Im looking forward to it, but just keep on forgetting its there!

                        Cheers
                        Di

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                        • #13
                          Re: Lets talk sugar?

                          Originally posted by 4D6A7C6E76050 link=1237178464/11#11 date=1237198265
                          Dennis sent me a big bag of the Panela that Ive yet to try and will very shortly.
                          Gday Di...

                          Is the Panela ready to go (ground down) or still in little blocks?

                          Mal.

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                          • #14
                            Re: Lets talk sugar?

                            I put sugar/sweetner/anything I can when I need to be polite and drink what Ive been given. I offer my guests raw sugar.

                            I played with Demarera for a while, but stopped buying it as I found it added a brown sugar type taste to the coffee. Not in itself bad, but when youre trying to taste the coffee, its a little intrusive.

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                            • #15
                              Re: Lets talk sugar?

                              No sugar at all...havent had sugar in coffee for a very long time. If its that bad that it needs sugar, Id rather send the coffee back and ask that they either make another or not bother at all. If its one of my own, Ill just dump it down the sink. Lifes too short to drink bad coffee (and sugar!)

                              Im with Mal, I like demerara sugar if youre going to have any and its what I give to guests.

                              Of course, at our shop we serve either white sugar or Equal. Youd be amazed at the amount of sugar even a small town like ours goes through. If the customer is a regular, I sometimes might tell them to give it a go without but mostly, our customers are sugar addicts and I know Ill never get them off it...

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